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Yukhoe (Korean: 육회; Hanja: 肉膾; ) is a raw meat dish in Korean cuisine. It is most commonly made of beef but it can come in various kinds and cuts of meat. Yukhoe literally means 'raw' (hoe, 회; 膾) 'meat' (yuk, 육; 肉). Therefore, in the strictest context, the term designates any dish of raw meat cut up for consumption without the ...
Steak tartare in the French Quarter of San Francisco. Steak tartare or tartar steak is a French [1] dish of raw ground (minced) beef. [2] [3] It is usually served with onions, capers, parsley or chive, salt, pepper, Worcestershire sauce, and other seasonings, often presented separately, to be added to taste. It is commonly served topped with a ...
Steak tartare is a meat dish made from finely chopped or minced raw beef, venison, or horse meat. [ 4 ] [ 5 ] [ 6 ] Yukhoe is a variety of hoe (raw dishes in Korean cuisine ), which are usually made from raw ground beef seasoned with various spices or sauces.
A Japanese hanbāgu steak Cheese in Hamburg Hamburg ( ハンバーグ , hanbāgu , Hamburg steak) [ 13 ] is a popular dish in Japan. It is made from ground meat with finely chopped onion , egg , and breadcrumbs flavored with various spices, and made into a flat, oval shape about 4 cm thick and 10 to 15 cm in diameter.
Its chefs have a signature tomahawk steak, a special cut from meat purveyor Pat LeFrieda, and one of the most expensive appetizers in the country: A $1,000 raw wagyu beef tartare with tuna tartare ...
Category: Raw beef dishes. ... Steak tartare; T. Tiger meat; Y. Yukhoe This page was last edited on 4 August 2023, at 16:57 (UTC). Text is available under the ...
Black pepper beef is made from an entire strip steak cooked pink on the inside, smothered in a glossy sauce on the outside, topped with a few whips of wok-fried broccolini, and delivered on a ...
A Japanese dinner Japanese breakfast foods Tempura udon. Below is a list of dishes found in Japanese cuisine. Apart from rice, staples in Japanese cuisine include noodles, such as soba and udon. Japan has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga.